Chicken and Spaghetti with Crispy Potatoes
Servings
Ingredients
- 1 whole chicken
- 1 ½ boxes #6 spaghetti
- salt and pepper
- Paprika
- 3 cups of water
- 2 small cans tomato paste
- 1 ½ tablespoons salt
- 1 teaspoon cinnamon
- 1 tablespoon allspice
- 2 white potatoes cut in thin rounds
- vegetable oil
Instructions
- Place chicken in a roaster and rub with salt, pepper and paprika. Add 3 cups water and 6 tablespoons oil. Cover and roast at 350°F for 1 hour and 20 minutes.
- Boil spaghetti.
- Debone chicken and place it in the juices that were released when chicken was roasted. Add tomato paste, salt, allspice, cinnamon (and a little oil if necessary). Mix together well. Season white potatoes with oil, salt and paprika.
- Line the bottom of a greased non-stick pot with white potatoes and place spaghetti mixture on top.
- Cook covered, at 425°F for 2- 2 ½ hours, or until bottom is very crispy. Turn over on a round platter and serve.
- tip
- The pot should be a non-stick pot, that resembles a small to medium bowl.
I also want to know what the spagetti mixture is.
Looks like you are supposed to mix the spaghetti in with the chicken and then put that over the potatoes.
just need a little clarification: what is “spaghetti mixture” in step 4? is it the chicken mixture? when are the spaghetti and chicken/spices mixed together?
I would think you drain the boiled spaghetti, hold it aside, mix the chicken, tomato paste, salt, allspice, cinnamon and then incorporate the spaghetti, but it is not clear in the recipe. Or are the spaghetti and chicken mixtures layered separately?
Looks tasty and my husband would love it. Great way to use up box and a half of hametz before Pesach, too!